“This recipe was passed to Sal by his Grandmother. Its one of the best salsas i have ever eaten and is good on everything.”
READY IN:
18mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 large roma tomatoes
  • 6 jalapeno peppers
  • 1 medium white onion
  • 1 teaspoon salt
  • 1 tablespoon corn oil
  • 4 cups water

Directions

  1. Peel first layer of skin off onion and cut in half.
  2. In medium sauce pot bring water to boil.
  3. Add Peppers, Onion, and Tomatoes to pot.
  4. Boil till Peppers are soft, and Tomato skin is cracking.
  5. Drain water, cool till Peppers and Tomatoes can be handled.
  6. Remove skin from Tomatoes and remove stem from Peppers.
  7. Place Tomatoes, Peppers, Onions, Salt, and Corn Oil in blender or food processor.
  8. Blend to desired consistency (i prefer a smoother blend).
  9. Pour back into pot and cook just until salsa darkens and thickens slightly.
  10. Refrigerate when cool lasts for 7 days in fridge.

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